Aldea Restaurant Review

: In a small yet sleek space in the Flatiron District, chef George Mendes returns to his Portuguese roots and offers a fresh and modern menu. Aldea, which translates to “village” in Portuguese, turns out a variety of fish, shellfish and pork dishes and commands an eclectic wine list with average-priced bottles from Argentina to California and France. The 68-seat restaurant captures the essence of water, air and earth within a sequence of unique interior spaces, and an exposition kitchen located in the back allows diners to catch a glimpse of their Iberian-accented spread being prepared. Artfully crafted seasonal dishes begin with starters like cured foie gras with roasted squash and grilled octopus with roasted fennel. Main dishes follow suit, including shrimp "a la plancha" with sweet potato and white bean purée. Red Denver venison leg with yu choy greens, chestnut tuile and glazed turnip keeps this establishment on the radar of those with adventurous palates. Sweets venture into molecular territory, but stay minimal and refined, like the goat cheese parfait with citrus and rosemary caramel, and the uplifting matcha cake with cocoa nougatine.